Wheat gluten is a common ingredient in baked goods, pasta, noodles, breads, biscuits, cereals, sauces, gravies, beer, granola bars, snacks, soups, and soy sauce. It's also used in meat preparations, such as fish, poultry, and surimi-based products, as a binding agent.
Wheat gluten is a common ingredient in baked goods, pasta, noodles, breads, biscuits, cereals, sauces, gravies, beer, granola bars, snacks, soups, and soy sauce. It's also used in meat preparations, such as fish, poultry, and surimi-based products, as a binding agent.
.3d8f8f41.svg)
Food & Nutrition
.3556d45a.svg)
Food Ingredients
Proteins
.7767eb0f.png&w=3840&q=75){kind=small}
Chemical Properties & Specifications
CAS No. : 8057-49-6
Category : Nutraceutical Ingredients
Sub-Category : Herbal Extracts
CAS No. : 149-32-6
Category : Food Ingredients
Sub-Category : Polyols
Description: Erythritol is a naturally occurring zero-calorie sugar alcohol used as a low-glycemic sweetener in h...
CAS No. : 84696-15-1
Category : Nutraceutical Ingredients
Sub-Category : Herbal Extracts
CAS No. : 84775-66-6
Category : Nutraceutical Ingredients
Sub-Category : Herbal Extracts